Did someone say orgasm?

Want a little slice of heaven in the form of a meat rub?  If so, keep reading!  Last month I wanted to try grilling a roast beast, a meat I had usually saved for the slow cooker on a busy day when we had all of the kids.  I did a little research, found this rub recipe, and read up on how to "slow grill," a concept my impatient self found fascinating.  What resulted from endeavor #1 was a not too bad roast beast; it was slightly well done- I had read cook to 145 degrees; around 140 I had to run out to pick up a child, and 30 mins later it was closer to 150.  I underestimated how fast those last degrees would go and how much difference five degrees made.  We tend to medium well people and err on the side of too done vs. undercooked. Fast forward to attempt number two when I was cooking for about 24 people and decided to try again.  Capitalizing on lessons learned, I made the rub, got it onto the meat a few hours early, and put *him* in charge of the grill.  He is of course a meat master- what man isn't on a grill?  His type A quirks came in handy when it came down to regulating grill temperature, monitoring meat temperature, and making adjustments accordingly along the way.  Our collaboration led to one of the best roasts I have ever had- served either as is, or with an assortment of rolls that included Costco's pretzel rolls; some chipotle cheddar cheese (also Costco), arugula, and a spread that is simply some sour cream, low fat ranch dressing.and an adobo pepper or two (note- these come in a can, and can be refrigerated for a long time, and a little goes a long way) tossed into the blender(Guy Fieri turned me onto this),  .  Put it all together and you have just had your first mouth orgasm compliments of a roast beast!  My only regret is I didn't make a third roast to hoard for ourselves today!

The rub is super easy:

2 T. Montreal Steak Seasoning (of course I have the Costco container, it is a staple in our home)
2 minced garlic cloves
1 T. black pepper
2 t. minced onion
2 t. dried thyme
1 t. garlic and herb seasoning (I just used an Italian seasoning blend)
1 t. salt
2 T. olive oil

Combine and rub into the beast.  This is enough for one, so just adjust according to how many you are cooking.  I cannot credit whoever created this perfect blend, because I just copied it not realizing I would become an addict, but thank you for sharing!  How did people cook before on demand recipes via the internet?  What if your cookbook didn't have what you were looking for?  Although once in a while I do still love to pull them down and peruse them, and my Southern Living Cookook is without a doubt the most utilized book in the house!

Birthday Month!

Birthday month!  Four of us (including myself, my daughter and stepdaughter) are celebrating with a family party today...grilled roast beast, pulled BBQ chicken (a crock pot fave that is super simple!), roasted veggies, fresh fruit, and hot dogs (and of course mac and cheese for veggie boy)...and for dessert, (teenager approved)  Chocolate Cupcakes with Mocha Buttercream Frosting (1T. instant coffee dissolved in 1/4 c. hot water, 1/2 c. softened butter, 3/4 t. vanilla, 2 T. cocoa and about 4 c. powdered sugar...add more or less to taste/consisteny...and just Devil's Food Cupcakes)... and a Pig Pickin Cake! 

Pig pickin cake is a delightful dump of mandarin oranges, yellow cake mix, Cool Whip, crushed pineapple and vanilla pudding mix.  Gonna be a question of what to eat first!  (last time I served this cake at a family party it was the first time not one crumb was left of a cake. so maybe I should start there?)

Puff Pastry Ecstasy...

After five days at a world class resort (that was honestly a bit too much for us, but his company paid for it) it is great to be home...and oddly the one really good food I cannot forget came in the bread basket at Piaf; it was this puff pastry roll with a mushroom filling, and I am now going to be on a mission to find something similar to create. If your mouth could orgasm it would have! The pictures on the site don't do this restaurant justice, think if Morticia Addams went high class...because it was dark and the red beads and candlelight were just perfect.  Best service ever, and one of the best meals ever (will also be learning to make an orange Creme Brulee!).  Hmmm...til then I might need to do the Mushroom Risotto recipe from Giada on the Food Network site, well worth the effort!

Another go to dinner...

Needed quick and easy and  use up stuff from the frig...Riviera Maya bound in the morning!  We always freeze the extra grilled steak and chicken, my "meat bag"...and one of the quickest easiest meals to make is tostadas.  Some refried beans, chopped meat, usually some grilled onions that were in with the steak, shredded cheese...topped with what I need to use up in the frig- lettuce, tomatoes and avocadoes.  On the side, a salad with more lettuce, tomato, and avocadoes (for me there cannot be too many avocadoes!).  It is one of those nights where four kids has turned into none, but two will eventually return...hello SpongeBob Mac for veggie boy!  Oh, and the other perfect side dish?  A Flying Dog Garde Dog beer!  If you haven't discovered this Maryland microbrew you need to!

Dinner in 20...

My recent fascination with brick oven pizza had me cooking tonight...had the pleasure of getting some things at Trader Joes this weekend, including a flat bread pizza crust ($2.99 each); made one with cheese and sauce for the kids, then the grown ups had sliced tomatoes, basil, and sliced mozzarella (I love all things caprese!)...and I grilled them, which made all the difference in the world in taste!  Also did Smart Balance and some Italian seasoning on some bread from TJ's, then salad- my go to salad- lettuce, goat cheese, toasted (in the toaster oven) pecans, and today strawberries; sometimes use Granny Smith apples instead, or even Clementines or mandarin oranges.  Also threw in some Craisins; Costco usually has a cranberry crusted goat cheese which is heavenly in this salad, but last time I went they were out...hope it was a temporary thing!  For dressing I just used the Kraft Light Raspberry Vinaigrette, but Balsamic Vinaigrette also works well.  I don't generally love salads, but would eat this one every day!  Start to finish dinner in 20!

Another Serendipitous Saturday...

We were headed to Kent Island for the night, and had planned to spend time at one of the more well known places for a night of food and fun...but not long before we left it occurred to me that we would be arriving at prime time and there could be waits to eat dinner, and I am not one that likes to wait...fast forward to Trip Advisor, and I found Bridges Restaurant, which takes reservations online.  What a fortunate discovery!  Three hour meal that was more romantic than what I thought it would be; the only negative was they were sold out of pizzas (?!?!?!?)...apparently with prom they had an overwhelming influx of high school students earlier in the evening. I guess that just gives me a reason to go back! The Flat Iron Steak was divine, the Cream of Crab Soup yummy, and the tapenade they serve with their bread was unique in a good way!  I also like that they have the wine lists but also have an "Under $30" wine list.  We were able to sit outside on the upper deck and it was perfect, it did seem as if it could get loud inside.  I hope next time you are headed to "that place everyone goes" that you think twice and check out what is next door...you might be serendipitously suprised!



Tired Friday Nights

Ever have the kind of Friday that just won't end, that is the end of a week you thought would never end?  That was yesterday...sometimes work is just too much!  Very grateful to have a good job, but some weeks one can only do so much before mentally being done!  That is when the allrecipes app on the Iphone comes in handy!  Found a <20 minute meal to make for dinner- Shrimp Fettucine- I read some of the reviews and took the basic recipe and went with white wine vs. chicken broth (had just enough left in a bottle), and sauteed four garlic cloves, slightly smashed, in the Smart Balance (vs butter) to start....also threw in mushrooms, and used dried parsley....and a whole lemon's worth of juice.  I know, some people say why post comments on something you have changed so much, but for me that is how I have learned just how easy it is to swap things out and make it yours and use what I have, vs. buying ingredients just for a recipe.  With my staple of the bag of frozen shrimp from Costco, and some thin spaghetti, this was perfect.  Added a salad (lettuce, tomato, croutons and fresh mozzarella- the yummy kind from the big ball!) and we had a fast, light Friday dinner.  Part of a perfect quiet date night of dinner on the deck, sangria (admittedly pre-made with some extra fruit- it was that kind of week!), and a movie.  Now after a great night's sleep am ready for some 5 de mayo fun, Maryland style! Le deseamos la paz, el amor, y se ríe de este fin de semana! (go go google translator!)